How to make the best No-Touch No-Knead bread using a Zyliss Spreader and a Silpat Silicon Baking Mat. Your hands NEVER TOUCH the DOUGH.

Gas Grill Instructions for Dutch Oven Baking and No-Knead Bread

Here are the final instructions for making no-knead bread in a gas BBQ grill. (I'm baking on the grill because my oven is at the repair shop with a door that won't open.)

It's winter with temps in the low 30's and wind gusts up to 30mph. My 3 burner 4600 BTU grill gets up to 400-450°during the preheat but then drops to 300°when opened to add the bread and remove the lid.

Preheat for 30 minutes with all three burners on high. Separate the lid from the Dutch oven during the preheat with both the lid and the oven resting directly on the grate. Otherwise, the lid doesn't get hot enough.

Put the dough in the Dutch Oven, add the lid, and turn off the center burner. Grill for 30 minutes.

Remove the lid and grill for 30 minutes. Check the bread for doneness. The internal temperature should be 208 or higher and the crust should be browned. You won't get a fully browned crust if your grill can't get back above 400°.

My gas BBQ had a baking stone in it (left from Friday night pizza) when I went to preheat it. I decided to try baking with it. I left the center burner on high during the entire bake using the baking stone to mitigate the direct heat under the Dutch oven.

I'm supposed to get my kitchen oven back later today so this will be my last attempt for awhile in the BBQ grill. One of these days, I want to try baking bread with charcoal and a large campfire-style Dutch oven. Maybe placing the small enameled oven inside the larger Dutch oven surrounded with a full load of charcoal. See my attempts using a Camp Dutch Oven for no-knead bread.

The preheat took 60 minutes rather than the normal 30 because of the pizza stone. (The crude thermometer in the lid of my grill finally stabilized at 425°. The baking stone was a huge help in maintaining the temperature when the lid was opened.

- Without the baking stone, the temperature would drop to 300° and it would take 20 minutes to get back to 400°.

- With the baking stone, the temperature dropped to 400° and slowly recovered to 425°